EN ISO 927:2009

Spices and condiments - Determination of extraneous matter and foreign matter content (ISO 927:2009)

ISO 927:2009 specifies a general procedure for visual examination, or with magnification not exceeding 10 times, of whole spices for the determination of macro filth.
ISO 927:2009 is applicable to dehydrated herbs and spices.

Gewürze und würzende Zutaten - Bestimmung des Gehaltes an Fremdkörper (ISO 927:2009)

Diese Internationale Norm legt ein allgemeines Verfahren für die visuelle Prüfung oder mit einer Vergrößerung,
die das 10fache nicht überschreitet, von ganzen Gewürzen für die Bestimmung von sichtbaren
Verunreinigungen fest.
Diese Internationale Norm ist anwendbar für getrocknete Kräuter und Gewürze.

Épices - Détermination de la teneur en matières étrangères (ISO 927:2009)

L'ISO 927:2009 spécifie un mode opératoire général pour l'examen à l'œil nu, ou sous un grossissement de 10 fois au maximum, des épices entières afin de déterminer les matières étrangères macroscopiques.
L'ISO 927:2009 s'applique aux herbes aromatiques déshydratées et aux épices.

Začimbe - Določevanje tujih primesi in neuporabnih delov (ISO 927:2009)

Ta mednarodni standard določa splošni postopek za vizualni pregled oziroma ne več kot 10-kratno povečavo celih začimb za določevanje večjih smeti. Ta mednarodni standard velja za dehidrirana zelišča in začimbe.

General Information

• Status: Published
• Publication Date: 14-Oct-2009
• Withdrawal Date: 29-Apr-2010
• ICS: 67.220.10 - Spices and condiments
• Technical Committee: CEN/SS C01 - Food products
• Drafting Committee: CEN/SS C01 - Food products
• Current Stage: 6060 - Definitive text made available (DAV) - Publishing
• Start Date: 15-Oct-2009
• Due Date: 22-Sep-2009
• Completion Date: 15-Oct-2009
• Ref Project: SIST EN ISO 927:2010 - Spices and condiments - Determination of extraneous matter and foreign matter content (ISO 927:2009)

Relations

• Corrected By: EN ISO 927:2009/AC:2012 - Spices and condiments - Determination of extraneous matter and foreign matter content - Technical Corrigendum 1 (ISO 927:2009/Cor 1:2012)
• Effective Date: 05-Sep-2012

Overview

EN ISO 927:2009 (ISO 927:2009) - "Spices and condiments - Determination of extraneous matter and foreign matter content" - specifies a general visual procedure (magnification not exceeding 10×) for detecting macro filth in whole spices and dehydrated herbs and spices. Prepared by ISO/TC 34 and adopted by CEN, this standard describes how to examine laboratory samples to identify and quantify visible extraneous and foreign matter such as stems, stones, moulded seeds, insect fragments, excreta and whole insects.

Key topics and requirements

• Scope: Visual examination of whole spices and dehydrated herbs with up to 10× magnification for macro foreign/extraneous matter.
• Definitions: Clear distinction between macro foreign matter (not part of the plant) and macro extraneous matter (species waste belonging to the plant).
• Sampling: References ISO 948 for sampling procedures; laboratory sample must be composite and representative.
• Sample sizes: Guidance on laboratory and test portion sizes (examples include 250 g or 500 g depending on bulk density); saffron exception: 3 g sample.
• Apparatus: Basic equipment such as well-lit table, white sheets, spatulas, sample splitter (Jones sampler or riffle divider), precision balance (0.001 g readability), butcher’s knife and magnifying glass.
• Examination procedure: Spread sample on white sheet, separate extraneous/foreign matter, weigh or count items, and record observations.
• Nutmeg special procedure: Break 100 nutmegs longitudinally to inspect interior for insect damage or mould.
• Calculations: Mass fraction of extraneous and foreign matter expressed as percentage to one decimal place (formulas provided).
• Reporting: Test report must reference the method, present results, record optional/operating details, and fully identify the sample.

Applications and users

This standard is practical for:

• Quality control laboratories in the spice and herb industry
• Food safety and inspection authorities
• Import/export compliance verification
• Supplier acceptance testing and incoming goods inspection
• Research labs performing contamination or defect investigations

EN ISO 927:2009 helps organizations identify visible contamination, set acceptance criteria, support corrective actions, and provide traceable test reports for regulatory and commercial purposes.

Related standards and references

• ISO 948 - Sampling of spices and condiments (normative reference).
  Additional industry references cited in the standard include ASTA cleanliness guidance, FDA macroanalytical procedures, and European Spice Association quality minima.

Keywords: EN ISO 927:2009, ISO 927:2009, spices and condiments, extraneous matter, foreign matter, macro filth, dehydrated herbs and spices, visual examination, sampling.

Standards Content (Sample)

SLOVENSKI STANDARD
01-februar-2010
=DþLPEH'RORþHYDQMHWXMLKSULPHVLLQQHXSRUDEQLKGHORY,62
Spices and condiments - Determination of extraneous matter and foreign matter content
(ISO 927:2009)
Gewürze und würzende Zutaten - Bestimmung des Gehaltes an Fremdstoffen (ISO
927:2009)
Épices - Détermination de la teneur en matières étrangères (ISO 927:2009)
Ta slovenski standard je istoveten z: EN ISO 927:2009
ICS:
67.220.10 =DþLPEH Spices and condiments
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

EUROPEAN STANDARD
EN ISO 927
NORME EUROPÉENNE
EUROPÄISCHE NORM
October 2009
ICS 67.220.10
English Version
Spices and condiments - Determination of extraneous matter
and foreign matter content (ISO 927:2009)
Épices - Détermination de la teneur en matières étrangères Gewürze und würzende Zutaten - Bestimmung des
(ISO 927:2009) Gehaltes an Fremdkörper (ISO 927:2009)
This European Standard was approved by CEN on 15 September 2009.

CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European
Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national
standards may be obtained on application to the CEN Management Centre or to any CEN member.

This European Standard exists in three official versions (English, French, German). A version in any other language made by translation
under the responsibility of a CEN member into its own language and notified to the CEN Management Centre has the same status as the
official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland,
France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal,
Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.

EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION

EUROPÄISCHES KOMITEE FÜR NORMUNG

Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2009 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 927:2009: E
worldwide for CEN national Members.

Contents Page
Foreword .3

Foreword
This document (EN ISO 927:2009) has been prepared by Technical Committee ISO/TC 34 "Food products".
This European Standard shall be given the status of a national standard, either by publication of an identical
text or by endorsement, at the latest by April 2010, and conflicting national standards shall be withdrawn at the
latest by April 2010.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent rights.
According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following
countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Cyprus, Czech
Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia,
Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain,
Sweden, Switzerland and the United Kingdom.
Endorsement notice
The text of ISO 927:2009 has been approved by CEN as a EN ISO 927:2009 without any modification.

INTERNATIONAL ISO
STANDARD 927
Third edition
2009-10-15
Spices and condiments — Determination
of extraneous matter and foreign matter
content
Épices — Détermination de la teneur en matières étrangères

Reference number
ISO 927:2009(E)
©
ISO 2009
ISO 927:2009(E)
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ISO 927:2009(E)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies
(ISO member bodies). The work of preparing International Standards is normally carried out through ISO
technical committees. Each member body interested in a subject for which a technical committee has been
established has the right to be represented on that committee. International organizations, governmental and
non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the
International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.
International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.
The main task of technical committees is to prepare International Standards. Draft International Standards
adopted by the technical committees are circulated to the member bodies for voting. Publication as an
International Standard requires approval by at least 75 % of the member bodies casting a vote.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. ISO shall not be held responsible for identifying any or all such patent rights.
ISO 927 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 7, Spices,
culinary herbs and condiments.
This third edition cancels and replaces the second edition (ISO 927:1982), which has been technically revised.
ISO 927:2009(E)
Introduction
This International Standard is applicable to most spices and condiments. In view of the numb
...